Text 15366, 84 rader
Skriven 2011-09-05 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: NON-SMOKING HEMP
========================
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> But, the US gummint, in its infinite wisdom has so demonised hemp as
 DD> to make it unlikely that, even though it is a very beneficial plant,
 DD> Americans will ever get any benefit from it.

Legend says that both the liquor lobby and the pharmecuetical
industry had a lot to do with demonizing it. There was also a racist
element the early prohibition laws as Mexican immigrants used it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed Monchong "Sui Mai Style" with Tomatillo Puree
 Categories: Fish, Chinese, Hawaiian, Tofu, Chilies
      Yield: 2 Servings
 
      8 oz Hawaiian monchong fillet
           (skin off)
      2 ts Fish sauce
      1 pn Ground white pepper
      4 dr Sesame oil
      2 ts Soy sauce (Kikkoman Lite)
      1 tb Minced garlic
      1    Whole dried bean curd
      4    Pieces wakame (seaweed)
      2 oz Shiitake mushrooms, julienne
      1 oz Young ginger root, julienned
      2 oz Carrot, julienned
      2 oz Tomatillo Puree;see below
      3 oz Brut champagne
      1 oz Ogo, rinsed and chopped
           Garnish:
    1/2 oz Black caviar
    1/2 oz Tobikko (flying fish roe)
      8    Edible flowers
      2    Sprigs ogo
           TOMATILLO PUREE:
     12    Tomatillos, peeled and cut
           In half
      2    Cloves garlic
    1/2    Green chili pepper, chopped
     16 oz Brut champagne
      1    Sprig cilantro, chopped
 
  Cut monchong fillet into sticks 1/4-inch x 4-inches. Combine fish
  sauce, white pepper, sesame oil, soy sauce and garlic and marinate
  fish for one hour.  Soak whole dried bean curd in water until
  soft; remove and pat dry. Cut bean curd into four pieces about 1
  1/2-inches x 6-inches long. Rinse wakame in water and cut into
  pieces about 5-i nches long. Place 2 ounces monchong sticks, 1/2
  oz. shiitake mushrooms, 1/4 ounce ginger and 1/2 ounce carrot on
  each bean curd and roll it tight. Tie a knot with a piece of
  wakame to secure the packet. Prepare a steamer for the siu mai.
  Prepare Tomatillo Puree a nd chill. Combine champagne and ogo in a
  blender and puree. Stir into Tomatillo Puree before serving. Place
  two Monchong Siu Mai on a plate. Drizzle with Tomatillo Puree.
  Garnish with caviar, tobikko, edible flowers and ogo.
  
  Tomatillo Puree
  
  Combine all ingredients in a stockpot and bring to a boil. Reduce
  heat and simm er for 20 minutes. Remove from heat and let cool.
  Place in blender and blend until smooth; then strain. Serve
  chilled or at room temper ature.
  
  Wong F. Keng, Sous Chef, Canoes Restaurant, Ilikai Hotel Nikko,
  Waikiki
 
  Monchong is pomfret and Ogo is ogonori or sea moss, the source of
  agar. -JW

MMMMM


Cheers

YK Jim


... Why Do College Students Love Pizza? Beer and marijuana.

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